2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.03 g/L
pH 3.37
Total Acidity 5.91 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Sangiovese
Drinking Window Through 2046 or later
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Soil Marine sand mixed with minerals
Elevation 430.0 meters
Orientation Steep North-Facing Slope
Sites Fruit from three different parcels within the estate’s 8 hectares
Fermentation Vessels 40 hL oak vats
Pressing Method Skins Pressed With Vertical Presses At 350 Atmospheres; The Recovered Must Is Returned To The Originating Wine
Indigenous Yeast Yes
Oak Types Slavonian oak
Sulfites 58.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Closure Natural Cork
Production Details The destemmed must rests for one day before an initial pump-over lasting approximately 3–5 hours. After spontaneous fermentation begins, further pump-overs continue for 13–15 days. No selected yeast, nutrients, inocula or temperature control are used. Racking occurs while 6–10 g/L residual sugar remains and malic acid is not yet completed; the wine is then allowed time to finish the outstanding fermentations. Maturation is 42 months in oak casks described by the producer as 26 quintali, followed by 6 months in bottle. A specialist vendor recommends serving at 18–20°C.
Tasting Notes The producer describes elegance, a broad texture, ripe sweet tannins, depth and retained freshness. Matthew Jukes describes floral and earthy aromas, rose petal, cherry blossom, concentration, dusty tannins and an earthy finish. Alessandro Comitini, tasting in September 2025, notes violets, rose petals, ripe wild berries, spice, an acid backbone and fine-grained velvety tannins.
Producer Information
Website
Address
Localita Madonna delle Grazie, 307, 53024 Montalcino (SI), Italy
Phone
+39 0577 849382; +39 0577 846075
Email
Owner
Alessandro Mori